Chinese BBQ Pork (Char Siu) in a Rice Cooker
Chinese BBQ Pork (Char Siu) in a Rice Cooker
Ingredients
For the Pork
- 2 pounds pork shoulder, cut into 2-inch thick strips
For the Marinade
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon Shaoxing wine, (or dry sherry)
- 1 tablespoon brown sugar, packed
- 2 garlic, cloves, minced
- 1 teaspoon ginger, freshly grated
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon red food coloring, optional, for color
For the Glaze (optional)
- 1 tablespoon honey
- 1 tablespoon marinade liquid, reserved from cooking
Instructions
- 1
In a large bowl, whisk together all marinade ingredients: hoisin sauce, soy sauce, honey, rice wine vinegar, Shaoxing wine, brown sugar, minced garlic, grated ginger, five-spice powder, and red food coloring (if using).
⏱️ 5 min
- 2
Add the pork strips to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min
- 3
Remove the pork from the refrigerator. Place the marinated pork strips in the inner pot of your rice cooker. Pour any remaining marinade over the pork.
⏱️ 5 min
- 4
Close the rice cooker lid. Select the 'Steam' or 'Slow Cook' function if available. If not, use the 'Cook' function, but monitor closely. Cook for 30 minutes, then flip the pork strips and cook for another 30 minutes, or until the pork is tender and cooked through. The internal temperature should reach 145°F.
⏱️ 60 min
- 5
Carefully remove the cooked pork from the rice cooker. Reserve about 1 tablespoon of the cooking liquid for the optional glaze.
⏱️ 5 min
- 6
To achieve a caramelized exterior, you have a few options: Option A (Broil): Preheat your oven broiler. Place the pork on a foil-lined baking sheet and broil for 3-5 minutes per side, brushing with the optional honey glaze during the last minute, until slightly charred and sticky. Option B (Air Fryer): Place pork in a single layer in the air fryer basket. Air fry at 375°F for 5-7 minutes, flipping halfway, brushing with glaze if desired. Option C (Pan-Sear): Heat a little oil in a skillet over medium-high heat. Sear the pork strips for 2-3 minutes per side until caramelized.
⏱️ 10 min•🌡️ 375
- 7
If making the glaze, combine 1 tablespoon of honey with 1 tablespoon of the reserved marinade liquid in a small bowl. Brush this mixture over the pork during the final cooking step (broiling, air frying, or pan-searing) for extra shine and flavor.
- 8
Let the Char Siu rest for 5 minutes before slicing against the grain into thin pieces. Serve immediately with rice and steamed vegetables, or use in buns, noodles, or fried rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese BBQ Pork (Char Siu) in a Rice Cooker
For the Pork
- 2 pounds pork shoulder, cut into 2-inch thick strips
For the Marinade
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon Shaoxing wine, (or dry sherry)
- 1 tablespoon brown sugar, packed
- 2 garlic, cloves, minced
- 1 teaspoon ginger, freshly grated
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon red food coloring, optional, for color
For the Glaze (optional)
- 1 tablespoon honey
- 1 tablespoon marinade liquid, reserved from cooking
Instructions
- 1
In a large bowl, whisk together all marinade ingredients: hoisin sauce, soy sauce, honey, rice wine vinegar, Shaoxing wine, brown sugar, minced garlic, grated ginger, five-spice powder, and red food coloring (if using).
⏱️ 5 min - 2
Add the pork strips to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min - 3
Remove the pork from the refrigerator. Place the marinated pork strips in the inner pot of your rice cooker. Pour any remaining marinade over the pork.
⏱️ 5 min - 4
Close the rice cooker lid. Select the 'Steam' or 'Slow Cook' function if available. If not, use the 'Cook' function, but monitor closely. Cook for 30 minutes, then flip the pork strips and cook for another 30 minutes, or until the pork is tender and cooked through. The internal temperature should reach 145°F.
⏱️ 60 min - 5
Carefully remove the cooked pork from the rice cooker. Reserve about 1 tablespoon of the cooking liquid for the optional glaze.
⏱️ 5 min - 6
To achieve a caramelized exterior, you have a few options: Option A (Broil): Preheat your oven broiler. Place the pork on a foil-lined baking sheet and broil for 3-5 minutes per side, brushing with the optional honey glaze during the last minute, until slightly charred and sticky. Option B (Air Fryer): Place pork in a single layer in the air fryer basket. Air fry at 375°F for 5-7 minutes, flipping halfway, brushing with glaze if desired. Option C (Pan-Sear): Heat a little oil in a skillet over medium-high heat. Sear the pork strips for 2-3 minutes per side until caramelized.
⏱️ 10 min•🌡️ 375 - 7
If making the glaze, combine 1 tablespoon of honey with 1 tablespoon of the reserved marinade liquid in a small bowl. Brush this mixture over the pork during the final cooking step (broiling, air frying, or pan-searing) for extra shine and flavor.
- 8
Let the Char Siu rest for 5 minutes before slicing against the grain into thin pieces. Serve immediately with rice and steamed vegetables, or use in buns, noodles, or fried rice.
⏱️ 5 min